Italian Food Tip: Aged Balsamic – Villa Cappelli
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August 28, 2015

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Italian Food Tip: Aged Balsamic

Italian Food Tip: Aged Balsamic

Aged Balsamic Vinegar (15 years or more) pairs really well with Parmigiano-Reggiano. You only need a drop as the Balsamic will very strong, thick and sweet.
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